I have always wondered what else I can do with callaloo leaves. I was brought up with this leaf vegetable and I have always wondered if I could eat it a different way. Callaloo, efo tete, ndunda, biteku-teku, amaranth, lenga-lenga are all referring to the same plant. This plant is found in the Caribbean and Africa and is mainly served as a side dish. For this recipe though, callaloo is the star!
I was so excited to see that I could find some fresh ones in Toronto! One more thing to love about this city! You can easily find it in any Asian or afro-carribean store in town.
The process is virtually the same as any soup you could make. The good thing is, it’s a soup that is dairy free and vegan.
The butternut squash brings this velvety texture to the soup while the sweet potsto brings a sweetness to it. You should definitely try this soup!
Let me know how yours turns out!Print
This is a great winter soup that has sweet potatoes, butternut squash, carrots, coconut milk and so many others ingredients that create this amazing aroma.
- A handful of Callaloo
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 scallions, chopped.
- 4 springs of thyme
- 1 big carrot, diced
- Salt & Pepper
- 1 can of coconut milk
- 2 cups of vegetable stock
- 1 cup of sweet potatoes, diced
- 1 cup of butternut squash, diced
Keywords: soup, amaranth